This vintage recipe was written on the back of a church bulletin and stuck in my mom's recipe collection. There was no way I wasn't going to share it with y'all.
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🗝️ Key takeaways
- Chicken is a favorite ingredient here in the South and this traditional recipe will remind you of pearls and church potlucks.
- This is a great way to use up leftover chicken for dinner on busy nights.
- How crushed is crushed when it comes to potato chips? Find out in the tips section.
Chicken potato chip casserole (AKA hot chicken salad here in the South) is an easy recipe that the whole family will enjoy.
After all, the kids just have to hear you say "potato chips," and they'll be convinced—it's the best kind of comfort food around!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- The chicken part of this recipe is very easy—use whatever cut and cooking method you prefer. Poach thighs, cook chicken breasts in the crockpot, or use a leftover rotisserie chicken. You really can't go wrong! Here's more help for cooking chicken for casseroles
- Have some turkey to use up? You can use it in place of chicken.
- Some home cooks like to use water chestnuts instead of celery.
- Monterey Jack is our favorite for this tasty meal, but white or sharp cheddar cheese is just as delicious.
- Stir in cooked rice (try Minute rice) to make the meal stretch further.
- It's not chicken potato chip casserole without the crunchy chips—don't skip 'em! If you're not a BBQ fan, use the cheddar and sour cream flavor.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Combine ingredients in a large mixing bowl.
- Prep baking dish with cooking spray. Spoon in the chicken mixture.
- Top with remaining shredded cheese...
- ... and the crushed potato chips. Bake until the top of the casserole is crisp and the inside is heated through.
🥫 How to store leftovers
This potato chip chicken casserole recipe isn't difficult to make, eat, or store—and, reheated properly, it tastes just as good the next day.
Let the leftovers cool before covering the casserole dish with plastic. You can also transfer them to a smaller airtight container. Then, refrigerate for up to four days.
I recommend reheating this casserole in the oven to prevent the potato chip topping from getting soggy. Just do so until it's warmed through.
However, you can quickly heat individual portions in the microwave, too. Simply top each bowl off with fresh, crunchy potato chips before serving, and it'll taste good as new!
This recipe does not freeze well.
💭 Things to know
Expert Tip: For deliciously crispy potato chips, don't crush them into small pieces—they'll get mushy. Simply break them down to a size that's easier to fit on your fork.
- Seal the chips in a heavy-duty plastic bag to crush them without making a mess. (Kids always like to "help" with this step!)
- Picky eaters don't like the texture of onion? No worries. For each cup of diced onion, you can substitute one tablespoon of onion powder. So, for this recipe, substitute ¼ tablespoon (or a little less than one teaspoon.)
- Toast the almonds on a baking sheet while your oven preheats. It should only take about eight minutes when the temperature is near 350 F.
- Make green onions last longer by placing them, stem-side down, into a jar filled with an inch of water (replace the water every two days.) Then, cover the tops of the onions with a plastic bag and refrigerate.
👩🍳 FAQs
Sure thing! Thaw it in the fridge overnight and then bake as directed, adding just a few minutes if necessary. To keep your crunchy topping crunchy, leave the chips off until you're ready to bake.
With the chunks of tender chicken, crisp celery, and creamy sauce, it's very similar to a traditional chicken salad—like the kind you'd scoop onto a croissant. The only difference is that we add chips and bake it until it's steaming hot and everyone in the house is drooling.
Chicken potato chip casserole is low-stress. Since all of the ingredients are cooked, you just warm it up. If you're not sure it's hot inside, check with a thermometer—aim for 165 degrees F.
📚 Related recipes
- Of all the easy chicken casserole recipes, Chicken with Stuffing is the winner—classic flavor with just four ingredients and five minutes of prep.
- Mexican Chicken Casserole with Doritos is a hearty meal that will excite the whole family. It's zesty, creamy, and just as addictive as the chips!
- Looking for a more traditional Southern-Style Chicken Salad? This one is creamy, filled with texture, and would make any Texas grandma proud.
🍽️ Serve with...
- You can't go wrong with a simple tossed salad, but if you're looking for more flavor, try this zesty Italian Green Bean Salad.
- Texas Knot Rolls make any meal stretch—easy carbs are a saving grace when you have an army of hungry teenagers to feed!
- Finish your meal with a light and sweet Pineapple Cream Cheese Pie. Whether you're cooking for the family or for a potluck, everyone loves it.
📓 Meal plans in minutes
📞 The last word
Just one bite of this brings back so many memories. It's one of those vintage recipes that I hope never gets forgotten.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Chicken Potato Chip Casserole
Print Pin Recipe SaveEquipment Needed
- Casserole Dish 2 quarts
Ingredients
- 3 cups chicken breast, cooked and cubed
- 2 cups celery, sliced
- ¾ cup mayonnaise
- ⅓ cup slivered almonds, toasted
- ¼ cup onion, finely chopped
- 2 tablespoons lemon juice
- ½ teaspoon salt
- 1 ½ cups Monterey Jack cheese, grated from a block divided use
- 2 cups bbq potato chips, slightly crushed
- Green onions for garnish.
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Instructions
- Preheat oven to 425°.
- Grate the cheese.
- Spray a 2 to 2 ½ quart baking dish with non-stick cooking spray.
- In a large bowl combine all ingredients except ¾ cup of the grated cheese and the potato chips.
- Spoon chicken mixture in the prepared casserole dish and spread evenly.
- Top with the remaining cheese and sprinkle with crushed potato chips.
- Bake, uncovered, in preheated oven for 20 minutes or until heated through.
- Garnish with sliced green onions.
Notes
- Don't break the chips up too small, they'll get soggy.
- Seal the chips in a heavy-duty plastic bag to crush them without making a mess.
- Picky eaters don't like the texture of onion? No worries. For each cup of diced onion, you can substitute one tablespoon of onion powder. So, for this recipe, substitute ¼ tablespoon (or a little less than one teaspoon.)
- Toast the almonds on a baking sheet while your oven preheats. It should only take about eight minutes when the temperature is near 350 F.
- Make green onions last longer by placing them, stem-side down, into a jar filled with an inch of water (replace the water every two days.) Then, cover the tops of the onions with a plastic bag and refrigerate.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Alyssa
This hot chicken salad looks amazing. I am always looking for quick and easy weeknight meals. This is getting added to the list!
Brittany
I'm adding this hot chicken salad recipe to the menu plan now!
Cynthia Rusincovitch
I love chicken salad but have never tried it hot. I am intrigued! I will let you know what the family thinks of hot chicken salad... considering it includes potato chips, I'm betting on a positive review!
Kristen
Oh my gosh!!! My mom used to make this chicken potato chip casserole all the time when I was little and I have been searching for a recipe for YEARS, but it's never quite right. This looks just like the one she made and I'm so excited to try it!